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cook's profile


Home Town: Sc, Saskatchewan, Canada
Living In: Calgary, Alberta, Canada
Member Since: Feb. 2009
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Mexican, Italian, Southern, Mediterranean, Healthy, Quick & Easy, Gourmet
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About this Cook
Working husband of a beautiful wife and father of a wonderful young woman. We live on a small ranch in Alberta, Canada.
My favorite things to cook
BBQ, all meats, pasta, sauces, (I love to eat savoury soups and unique salads)
My favorite family cooking traditions
Having friends over for Sunday dinner, with my wife doing most of the preparing. I like to drink red wine and offer advice usually, but I do take over at times and let her offer the advice while I get messy. Outdoor cooking is all my domain, which happens a lotin the summer months. I am a memebr of a 12 person "Dinner Club" which is a group of high school friends that get together 6 times a year for fun, frivolity and good food.
My cooking triumphs
I learned to bake bread from scratch as a young man(taught by my mother). In addition, I will not allow the holiday Turkey to be prepared by anyone but myself, including the very savory bread and sausage stuffing. It is a favorite of my daughters and friends.
My cooking tragedies
Trying to BBQin the wind, a whole tenderloin of beef for a gathering of 12 people (Country Theme). After re-lighting the Grill 4 times, it blew up in my face, burned my ear and I was off to the hospital for treatment while my wife, cooked it in the oven and served it. One of the guests who took me to hospital, and myself ate alone after the two of us arrived home.
Recipe Reviews 1 review
Beef Tenderloin in Creamy Porcini Sauce
Very flavorful.I was a little disappointed with the consistency of the sauce and would most likely use a roux next time to thicken it a bit. Using the pan drippings is a great help, perhaps a little bordeaux or port for added flavor as well. I would serve this with garlic mashed potatoes rather than the roasted ones in the recipe. Additionaly, some pasta would also go very well. I made the mistake of cutting the tenderloin medallions too thin (1/4 inch) and would go to 1/2 inch next time. Easier to keep them medium or medium rare. All in all, a good recipe and we will enjoy it again. Note: The leftovers heated up the next day had a more intense flavor!!

2 users found this review helpful
Reviewed On: Feb. 17, 2009

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